Monday, January 11, 2016


its simple and easy recipe , its so delicious, shred the chicken and merge the couscous and orange to get super fresh meal

                                                 Prep 10 mins Cooking time 15

  • 1 medium fennel bulb with stalks
  • 2 teaspoons olive oil
  • 8 skinless, bone-in chicken thighs (about 1 1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup per chopped onion
  • 1 carrot, cut into 1/4-inch-thick slices
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper (optional)
  • 1/3 cup orange juice
  • 10 pitted kalamata olives, quartered
  • 1 (14.5-ounce) can unsalted diced tomatoes, drained
  • 1 1/4 cups water
  • 1 cup whole-wheat couscous


step 1 Trim tough outer leaves from fennel, mince feathery fronds to measure

step 2  Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core
            Vertically slice fennel bulb.

step 3  Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
           Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 5 minutes
            on each side or until  well browned.Transfer chicken to a plate

step 4  Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and
           red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes.
          Increase heat to high, and bring to a boil. Add chicken and accumulated juices to 
           pan. Reduce heat to medium, and cook 20 minutes or until chicken is done

step 5   Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous ,
            cover. Remove from heat , let stand 5 minutes. Fluff with a fork.

step 6   Serve chicken and vegetables over couscous. Top with fennel fronds.


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